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Ravioli with Ricotta or Meat Filling

homemade cheese and meat ravioli

Nonna Eva’s recipe for ravioli using homemade pasta and fillings. Top it with hot tomato sauce and of course cheese!

Ingredients

For the Ricotta Filled Ravioli

For the Meat Filled Ravioli

Fresh Pasta

Instructions

For the Ricotta Filled Ravioli

  1. In a bowl, mix well all of the ingredients for the filling and set aside.
  2. Roll out the dough into sheets approximately 4″ wide and however long you would like them to be.
  3. On a lightly floured work surface, use a pastry cutter or knife to cut the pasta sheets into 4″X4″ pieces (if you prefer smaller ravioli, cut to the size that suits you).
  4. Drop a tablespoonful of the ricotta filling on to the middle of a 4X4 piece of dough and cover with a second piece of dough. With a fork, press all the way around the edges to seal being careful not to get any of the filling near the edges (otherwise the ricotta filling will seep out during cooking).
  5. Once all of the ravioli have been filled and forked, boil them in a large pot of salted water for about 10 minutes or until pasta is tender.
  6. Drain thoroughly. Carefully transfer them to a serving dish with a few ladles of hot tomato sauce. Gently toss to combine. Top with more sauce if desired. Sprinkle with extra romano cheese and enjoy!

For the Meat Filled Ravioli

  1. In a bowl, mix well all of the ingredients for the filling and set aside.
  2. Prepare sheets of pasta dough as in the cheese filled ravioli.
  3. Fill and fork the ravioli as in the cheese filled ravioli.
  4. Place ravioli in a large pot of boiling salted water for approximately 20 minutes or until the meat mixture is fully cooked.
  5. Drain thoroughly. Carefully transfer them to a serving dish with a few ladles of the hot tomato sauce. Gently toss to combine. Top with more sauce if desired. Sprinkle with extra romano cheese and enjoy!

Notes

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